| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no sanitizer supply at three compartment sink for automatic feeder. CDI: PIC mixed sanitizer manually and created the necessary concentration of 200 ppm QAC. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed aiolis and salsa overstacked in flip top unit across from grill holding at 78F and 49F respectively. CDI: Aiolis voluntarily discarded and top portion of salsa removed to be cooled properly. EHS recommended placing aiolis on TPHC and provided template procedure. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed grilled onions from 08/07 in reach in unit. CDI: Onions voluntarily discarded. Facility has shown improvement (only one expired item compared with multiples in the last inspection) since previous inspection and points were not escalated accordingly. REPEAT. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut tomatoes and boiled eggs with lemon slices cooling in a flip top unit rated for holding. CDI: Both products were vented, removed from holding units and placed into walk in to facilitate rapid cooling. REPEAT. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket on expo line reading less than 100 ppm QAC. CDI: Bucket refilled with sanitizer reading 200 ppm QAC. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic pans on drying rack above three compartment sink. REPEAT. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
Yes |
Yes
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service take out
utensils displayed with food contact surface facing up. CDI: Products inverted. REPEAT. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test strips for QAC sanitizer and chlorine sanitizer at bar area expired. VERIFICATION REQUIRED within 10 days to determine compliance. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in
prep/utensil storage in need of cleaning. REPEAT. |